About J & S Corporate Caterers

Supplier pledges

Use lean minced meat or drain off the fat. Trim excess fat from meat and remove skin from chicken.Use cooked meats with all visible fat trimmed off. Offer to grill, bake, poach or steam food instead of frying.Use or offer less cheese in fillings and toppings.Use or offer low fat cheese.Use or offer single cream or low fat crème fraiche or natural yogurt instead of double cream.Use or offer skimmed, 1% or semi-skimmed milk instead of full fat milk.Use or offer no spread/butter, low fat spread or less butter.Use or offer low fat dressings.Use or offer food without mayonnaise or dressings.

Add less salt when cooking food or use alternatives such as a low salt/sodium product.Don't add salt when boiling food such as rice, pasta, potatoes or vegetables. Use herbs or spices to improve the flavour of food rather than salt.Use low salt/sodium ingredients in the preparation of food.Offer low salt/sodium menu items as alternatives.